Bacteria in Peak Milk

1.0 Introduction

1.1 Background of Study

Peak Milk is a rich source of macro and micronutrients (Jalili-Nik et al., 2018). Milk can be classified based on the types of treatment they undergo, which include raw milk (unpasteurized), market milk (pasteurized fluid milk), dried milk powder and concentrated milk such as unsweetened condensed and sweetened condensed milks (Roberts et al., 2005). Milk provides a suitable source of energy and high quality protein including a number of essential micronutrients like zinc, potassium, magnesium, calcium and phosphorus (Gorska-Warsewicz et al., 2019). Thus, it can serve as a suitable growth medium for microorganisms.

Milk composition and microbial load are essential factors that must be considered in assessing quality of milks because these factors affect processing of milks and their nutritional quality and safety (Flint et al., 2020). Powdered milk supports growth of bacteria, including Staphylococcus (S.) aureus; Enterococcus, Micrococcus, Streptococcus, Bacillus and Clostridium spp. as well as several other microorganisms (Pal et al., 2016). Other common contaminants in milk and milk products include Escherichia (E.) coli and Lactobacillus spp. (Kivanc et al., 2019). Bacterial growth in milk media is enhanced under conditions such as adequate water activity, favorable pH and adequate temperature (Sadhu, 2018).

The major bacteriological medium used in routine assays for the quality assessment of dairy products is milk agar. Various types of milk media include peptonized milk, litmus milk media, skim milk powder and milk agar. As stated in the Product Catalog of the Becton Dickinson Diagnostics Systems, International Dairy Federation and British Standards Institute have published recommendations for the use of milk agar in microbial analysis of dried milk, liquid milk, whey and ice cream and whey. For Oxoid milk agar, constituents include yeast extract (3 g), peptone (5 g), milk solids (1 g) and agar (15 g) as specified in Oxoid Manual. Yeast extract and peptone provide essential nutrients while agar is a solidifying agent. Culture media include various compositions to provide growth require- ments of certain culture species (Ryan et al., 2004). Complex media usually include components such as yeast extract, meat extract and peptone. Most of the media currently used in laboratories are imported and thus there is a need to use local substitutes that are abundant and available for the development of appropriate economic media in developing countries (Esan et al., 2009). Presently, imported milk media such as milk agar (500 g) costs nearly $ 200 on the average with no trans- portation/shipment costs. Thus, it is necessary to substitute compounds with similar results since milk media are expensive and not easily available. Therefore, this study assessed growth of common contaminants of dairy products, including S. aureus, E. coli and Lactobacillus spp. on compounded milk agar (CMA) using popular milk brands and readily available cheap protein substitutes independently and wholly, compared to nutritional and microbial growth enhancement qualities of imported milk agar (IMA).

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1.2 Statement of Problems

Investigation reveals the problems of the bacteria in peak milk research work;

1. A lot of people suffer from diabetes as a result of excessive peak milk intake,
2. Insufficient information relating to the Proximate Analysis of peak milk Determination of Moisture Content
3. Lack of proper examination of the imported milk agar and compounded milk agar
4. Inadequate analysis of microbiological content of peak milk.

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1.3 Aim and Objectives of Study

The aim of the study is to examine the bacteria in peak milk. In achieving this aim, the following specific objectives were set out as follows;

1. To determine the Proximate analyses of the imported milk agar and compounded milk agar with various protein sources
2. To assess the microbiological examination of peak milk Isolation of Bacteria from peak milk
3. To examine of Total Bacteria, and Coliform Bacteria from peak milk

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1.4 Scope of Study

The study focuses on the bacteria in peak milk which comprises the proximate analyses of the imported milk agar and compounded milk agar with various protein sources, and Elemental analyses of the imported milk agar and compounded milk agar.

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1.5 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
2. Establishment Policies: Establishment policies posed a serious limitation as most staffs are not ready to release information needed for this project work. There were lots of information needed from the staffs of this institution to enhance the study which took them time to release or they did not release at all for security purposes, hence the scope was reduced.
3. Research material: availability of research material is a major setback to the scope of the study.
4. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
5. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials.

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1.6 Justification of Study

Milk’s healthfulness depends on the individual and the type of milk they consume. Pasteurized milk that is high in protein, low in fat, and free from unnecessary additives can be healthful for many people. On the other hand, some flavored milks contain as much sugar as a can of soda. These are not a healthful choice. Present day cow’s milk is not a single product. It can be fresh or long life, fat free, lactose free, fortified with added omega-3s, hormone free, organic, or raw, among other options. The nutritional breakdown of milk depends on the fat content and whether or not the manufacturer has enriched it. Milk’s nutrients can benefit the body in various ways. The sections below discuss the specific health benefits of milk in more detail. Milk can be good for the bones because it provides vitamin D and calcium. In fact, it may help prevent osteoporosis and adequate vitamin D levels support the production of serotonin, a hormone associated with mood, appetite, and sleep. A diet that includes an adequate amount of protein can enhance wound healing, and it may lead to an increase in muscle mass. It may also promote weight loss, but further studies are needed to confirm this. People who wish to lose weight should opt for skim or low fat milk, and they should be mindful of their total daily calorie intake if consuming full fat milk (Medicalnewstoday, 2021).

Besides, the study will serve as reference material for subsequent researcher in the field or related topics.

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